"Meatless Monday" Recipe of the Week - Crescent Zucchini Pie

"Meatless Monday" Recipe of the Week - Crescent Zucchini Pie    MONDAY

This week's "Meatless Monday" Recipe of the Week is - Crescent Zucchini Pie. Zucchini like you've never had before, baked in Crescent Rolls into a pie! Along with the Zucchini you'll add; Onion, Mushrooms, Eggs, Italian Seasoning, Dijon Mustard, and 2 types of Cheese. Bake for about 25 minutes and done. It's 132 calories and 7 net carbs per serving! No Meat needed here! The recipe comes from one of my favorite recipe sites, CooksRecipes. The Cooks site has a huge selection of recipes to please all tastes, diets, and cuisines. Enjoy and Eat Healthy through the Holidays!  https://www.cooksrecipes.com/index.html

Crescent Zucchini Pie

Recipe Ingredients:
1 (8-ounce) container refrigerated crescent rolls

2 tablespoons butter or olive oil
3 cups thinly sliced zucchini
1 cup chopped onion
1 (4-ounce) can sliced mushrooms, drained
4 large eggs
1 tablespoon Italian seasoning
2 teaspoons Dijon mustard
1 cup shredded mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese

Cooking Directions:
1 - Preheat oven to 375°F (190°C).
2 - Coat a 9-inch deep-dish pie plate with cooking spray.
3 - Separate crescent rolls into eight triangles and arrange in the pie dish with points toward center. Press to seal seams.
4 - In a large skillet over medium-high heat, melt the butter (or heat oil if using oil); add the zucchini, onions and mushrooms, and sauté until tender, about 5 minutes.
5 - In a large bowl, beat together eggs, Italian seasoning and mustard; beat to mix.
6 - Add vegetables to egg mixture, mixing thoroughly; pour over crust.
7 - Bake pie until a knife inserted near the center comes out clean, about 20 to 25 minutes.
Makes 5 servings.

Nutritional Information Per Serving (1/5 of recipe): Calories: 132; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 214mg; Total Carbs: 10g; Fiber: 3g; Protein: 9g; Sodium: 93mg.

https://www.cooksrecipes.com/mless/crescent_zucchini_pie_recipe.html